Pin It A vibrant, protein-packed bowl featuring plant-based meat alternatives, fresh vegetables, and bold, globally inspired seasonings. Perfect for a satisfying, wholesome meal.
The first time I made this Plant-Based Meat Bowl, I was amazed at how well the flavors fused together and how filling it was. It quickly became a favorite because everyone could select their own toppings to suit their tastes.
Ingredients
- Plant-Based Protein: 400 g plant-based ground meat (soy, pea, or fava bean based), 1 tbsp olive oil
- Seasoning Blend: 2 cloves garlic (minced), 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp ground coriander, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp soy sauce (or tamari for gluten-free)
- Bowl Base & Toppings: 200 g cooked brown rice or quinoa, 1 large avocado (sliced), 1 medium carrot (julienned), 1 small cucumber (thinly sliced), 100 g red cabbage (shredded), 100 g cherry tomatoes (halved), 2 tbsp fresh cilantro (chopped), 1 lime (cut into wedges)
- Sauce: 3 tbsp vegan mayonnaise, 1 tbsp sriracha, 1 tsp lime juice
Instructions
- Sauté the Plant-Based Protein:
- Heat olive oil in a large skillet over medium-high heat. Add the plant-based ground meat and cook for 3–4 minutes, breaking apart with a spatula.
- Add Seasoning:
- Mix in minced garlic, smoked paprika, ground cumin, chili powder, ground coriander, salt, black pepper, and sauté for 2–3 minutes until fragrant.
- Finish Protein:
- Stir in soy sauce and cook another 2 minutes, ensuring the protein is well coated and heated through. Remove from heat.
- Prepare the Sauce:
- Whisk vegan mayonnaise, sriracha, and lime juice in a small mixing bowl.
- Assemble the Bowls:
- Divide cooked rice or quinoa among 4 bowls. Top each with the seasoned plant-based meat.
- Add Toppings:
- Arrange avocado, carrot, cucumber, red cabbage, and cherry tomatoes around the protein.
- Finish & Garnish:
- Drizzle with the spicy mayo sauce. Garnish bowls with fresh cilantro and lime wedges. Serve immediately.
Pin It Sharing this recipe with family always sparks conversations about how plant-based meals can still be delicious, hearty, and satisfying. It's a great way to introduce more veggies and alternative proteins to even the pickiest eaters.
Required Tools
Large skillet, spatula, cutting board and sharp knife, small mixing bowl, whisk
Allergen Information
Contains soy and mustard. May contain gluten if using regular soy sauce; opt for tamari for a gluten-free choice. Always check product packaging for allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 23 g
Pin It This colorful bowl makes nutritious eating easy and exciting. Best enjoyed fresh and shared with friends or family.
Recipe Questions & Answers
- → How can I reduce the spice level?
Omit or reduce sriracha in the sauce and use mild seasoning blends for a gentler flavor.
- → Are there gluten-free options available?
Swap regular soy sauce for tamari and check all product labels to ensure ingredients are gluten-free.
- → Can I substitute different vegetables?
Feel free to use seasonal veggies like bell peppers, radishes, or edamame to tailor the bowl to your taste.
- → Is this bowl suitable for low-carb diets?
Replace brown rice or quinoa with cauliflower rice to create a lower-carb base for the bowl.
- → What are the allergen considerations?
This dish may contain soy, mustard, and gluten; always check labels or opt for alternatives if needed.
- → What beverages pair well with this bowl?
Crisp Sauvignon Blanc and iced green tea both complement the fresh flavors and spice in the bowl nicely.